Directions

Heat oven to 425°F. Have ready a 3-in. flower-shaped, scalloped or round cookie cutter and a baking sheet.

Whisk flour, sugar, baking powder and salt in a medium bowl until blended. Using a pastry blender, cut butter into flour mixture until it resembles cornmeal with some ti­ny pieces of butter remaining. Stir in cran­­berries. Add milk and stir with a fork un­­til dough clumps together. Gather into a ball.

Place on a floured work surface; knead lightly about 5 times. With a roll­ing pin, roll out to 1⁄2 in. thick. Using cutter, cut out biscuits; place on ungreased ba­king sheet. Gather scraps, reroll and cut more biscuits.

Bake 9 to 11 minutes or until bottoms are lightly browned and tops are pale golden. Transfer to a wire rack to cool.

Mix ingredients until blended. Spoon into a serving dish.6. Cut biscuits in half; serve with the butter.

Tips & Techniques

The Biscuits and Strawberry Butter can be made up to 1 day ahead. Wrap biscuits in foil and reheat in a 350°F oven about 15 minutes until warm. Refrigerate butter covered; bring to room temperature before serving.